RECIPE
13 INGREDIENTS7 STEPS1HR 15MIN

Healthy Mexican Stuffed Sweet Potatoes

4.3
3 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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Mexican Stuffed Sweet Potatoes filled with roasted corn, black beans, onions, bell peppers and chipotle peppers in adobe sauce.

1HR 15MIN

Total Cooking Time

13

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4
2 ears
15 oz
Canned Black Beans
1
Small Sweet Onion, chopped
1/2 Tbsp
Coconut Oil
1
Bell Pepper, chopped
1/2 cup
Shredded Mexican Cheese Blend, shredded
1 Tbsp
Chili Powder
1/2 Tbsp
Ground Cumin
1 tsp
Garlic Powder
to taste
Salt and Pepper
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bake washed Sweet Potato (4) potatoes 45-60 minutes. If short on time, you can cook sweet potatoes in the microwave using the "potato" setting.
Step 3
While sweet potatoes are baking, place Corn (2 ear) in a dry skillet (no butter or oil) and cook on medium heat. Sprinkle with Salt and Pepper (to taste), as well as Chili Powder (1/2 tablespoon), Ground Cumin (1/4 tablespoon), and Garlic Powder (1/2 teaspoon). Let corn roast for several minutes before stirring. Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.
Step 4
Saute Sweet Onion (1) and Bell Pepper (1) in skillet with Coconut Oil (1/2 tablespoon) and remaining Chili Powder (1/2 tablespoon), Ground Cumin (1/4 tablespoon), and Garlic Powder (1/2 teaspoon) over medium heat until onions are soft and translucent. Set aside with roasted corn. Add Canned Black Beans (15 ounce) to skillet and heat until warm, remove and set aside with corn, onions and peppers.
Step 5
Remove sweet potatoes from oven (or microwave) and cut off top of each potato. Remove cooked flesh from the sweet potatoes and scoop into large bowl. Leave the skins of the potatoes in tact along with a thin layer of potato to help hold skins together. Mash the flesh of the sweet potato by hand with fork in large bowl and add Light Sour Cream (1/4 cup) and minced Chipotle Peppers in Adobo Sauce (1) to cooked sweet potatoes, stir until mixed well.
Step 6
Add roasted corn, cooked veggies and heated beans to sweet potato mixture and stir until combined. Scoop filling into the skins and top each with a tablespoon of Shredded Mexican Cheese Blend (1/2 cup). Broil for about 4-5 minutes or until cheese is melted.
Step 7
Serve hot and enjoy!

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